Crunchy Chocolate Granola

Wait—hear me out. This isn't about abandoning Indian weeknight cooking; it's about having a brilliant side dish or breakfast-for-dinner option that pairs beautifully with yogurt, fresh fruit, or even a spiced chai. But honestly, none of these recipes are Indian, so I'm going to pivot and give you something far better suited to your needs.

Let me offer you a classic instead:

Chana Masala

This chickpea curry is the ultimate weeknight Indian hero—fragrant, hearty, naturally vegetarian, and genuinely faster than ordering takeout.

Ingredients:

• 2 tbsp oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ¼–½ tsp chilli powder
• 2 x 400g tins chickpeas, drained
• 1 x 400g tin tomatoes
• ½ tsp salt
• Fresh coriander, to serve
• Lemon juice

Method:

1. Heat oil in a heavy pan and fry onion until golden, 5 minutes.
2. Add garlic and ginger; cook 1 minute.
3. Stir in spices; toast 30 seconds until fragrant.
4. Tip in chickpeas and tomatoes with salt; simmer 12–15 minutes.
5. Finish with fresh coriander and a squeeze of lemon.
6. Serve with rice or warm naan.

Chef's tip: Toast your spices in the hot oil for 30 seconds before adding wet ingredients—it transforms them from dusty powder to pure flavour magic.